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Frozen Cherries
From The new practical housekeeping, 1890
Serves 7
Kernels add a pleasant nutty flavor.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
611Calories
2 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories611 kcal
Protein1.7 g
Carbohydrates155 g
Fiber0 g
Sugars152 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.4 mg
Potassium371 mg
Calcium25 mg
Iron0.2 mg
Magnesium21 mg
Phosphorus37 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 254. The excerpt below is the record exactly as published.
Frozen Cherries bruise one dozen kernels in a mortar to a paste, and tie loosely in muslin. Mix two and quarter pounds cherries, having first stoned them, and two pounds sugar, put in kernels, let stand half an FRUIT. 305 hour, add water, stir gently to dissolve sugar, take out kernels and freeze. The very siiiall quantity of kernels used gives a pleasant nutty flavor,, and a hardly perceptible bitter taste, which is acceptable to most palates ; but if disliked by any it mav be omitted. For Frozen Currants mash one and one-half pounas currants and one-half Eound raspberries lightly, add two pounds sugar, and after half an our one quart water
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Cook this with the app: pantry check, scaling, and the assistant.